Lemon Pepper
Oriental Soup

4 servings

• 3 cups water
• 1 3 oz. package chicken flavor instant
     Ramen Oriental noodles
• 2 ounces pea pods, (1 cup) tips and
     strings removed, cut in half
• 1 medium (1/2 cup)thinly sliced carrot
• 12 ounces medium-size shrimp,
     peeled & deveined *
• 2 Tablespoons sliced green onions
• 1/8 teaspoon fresh ground black pepper
• 1 teaspoon grated fresh lemon peel
• 1 Tablespoon lemon juice

In a 2-qt saucepan combine water and seasoning packet from noodles, whisk for a moment to break up seasoning clumps. Cook over high heat until mixture comes to a full boil. Break noodles in half, then again; add noodles and all remaining ingredients to soup (if shrimp are cooked, add in last 1 minute to just heat up). Reduce heat to medium high; continue cooking until shrimp turn pink (4-6 minutes).

* HOW TO SHELL AND DEVEIN SHRIMP:

To remove shells: Hold the tail end of the shrimp in the left hand, slip the thumb of the right hand under the shell between the feelers and left off two or three segments. Still holding firmly to the tail, pull out the shrimp from the remaining tail section.

To devein: Cut along the back of the shelled, raw shrimp with a small sharp knife and lift out vein.

Bon appetit!